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Recipes
10
Asian Rib Tips
Makes: 6 - 8 servings
• 1/2 cup low-sodium soy sauce
• 3 tablespoons molasses
• 3 tablespoons grape jelly (or any avor jam
or fruit preserves)
• 1/4 cup rice vinegar
• 1 orange, juiced and zested
• 5 cloves garlic, peeled and smashed
• 1 tablespoon grated fresh ginger (or more,
to taste)
• 1 tablespoon sambal olek chili paste (or
more, to taste)
• 4 lbs. rib tips
• 4 medium carrots, peeled and halved
crosswise
• 1 small Napa cabbage (about 1 lb.),
quartered
• 2 tablespoons cornstarch
• 1 tablespoon warm water
• 2 tablespoons sesame oil
• 4 scallions, thinly sliced
1. Combine soy sauce, molasses, jelly, vinegar, orange juice and zest, garlic, ginger, and chili
paste in the stoneware pot. Mix well. Arrange rib tips and carrots in a single layer. Lay the
quartered cabbage on top.
2. Cook in covered Slow Cooker on HIGH for 5 to 6 hours (or on LOW for 7 to 8 hours), or until
the rib tips are tender.
3. Remove the cabbage, rib tips, and carrots from the stoneware pot. Using a large spoon or
ladle, skim the fat from the cooking liquid.
4. In a medium saucepan, whisk the cornstarch with warm water until smooth. Add the
de-fatted cooking liquid and cook on high heat until reduced to half. Add sesame oil last.
5. Return rib tips, vegetables and sauce to the Slow Cooker. Stirring every 30 minutes, keep
food on WARM for up to4 hours before serving.
6. Spoon sauce over the meat and vegetables. Sprinkle with scallions before serving.
Enjoy as an appetizer or serve with rice and fresh Asian salad.
Slow Cooked Pulled Pork Sandwiches
Makes: 10 - 14 servings
• 1 (5 – 7 lb.) pork butt (or pork shoulder)
• 2 onions, chopped
• 2 teaspoons Kosher salt, plus additional for
seasoning
• 1/2 teaspoon freshly ground black pepper,
or more to taste
• 2 teaspoons red pepper akes,
or more to taste
• 2 cups low-sodium beef broth or water
• 2 cups barbecue sauce, jarred or
homemade
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 tablespoons maple syrup
• 6 jalapeno peppers, chopped (optional)
1. Trim excess fat from pork.
2. Add onions to the stoneware pot. Place pork on top, sprinkle with salt and pepper, to taste.
Add broth, cover and cook on LOW for 8 hours or until meat falls apart.
3. Remove pork from Slow Cooker. Trim all fat and muscle tissue. Using 2 forks, or your
ngers, shred (pull) pork.
4. Using a large spoon or ladle, skim the fat from the cooking liquid. Add remaining
ingredients to the stoneware pot and mix well.
5. Return pulled pork to Slow Cooker and season with salt and pepper to taste. Continue to
cook on LOW for 1 hour.
6. Pile pulled pork onto toasted sesame buns and top with fresh slaw.
SO-313472_14469_BELLA_5qt program. slow cooker_Shopko_IM r2.indd 10 2016-05-24 11:59 AM
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